Poultry Casserole – Hawaii

Ingredients for 4 servings:

• 1 handful of potatoes, floury
• salt water
• salt and pepper
• 4 turkey schnitzels (approx. 150 g each)
• 2 tbsp oil
• 1 small onion(s)
• 3 tbsp butter or margarine
• 2 tbsp curry
• 2 tbsp flour, slightly heaped
• 250 ml milk
• 250 ml water
• 200 ml milk
• 1 tsp vegetable broth, instant
• 1 can pineapple rings (445 ml)
• 3 tomatoes
• Fat for the mold
• 75 g cheese (Gouda), in one piece

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

fruity – hearty potato casserole, also something for guests

Peel, wash, and chop the potatoes. Cover and boil in salted water for about 20 minutes. Wash the meat and pat dry. Brown in hot oil for about 2 minutes on each side. Season with salt and pepper, and remove. Peel and finely dice the onion. Heat 2 tablespoons of fat in a saucepan. Sauté the onions. Sauté the curry and flour. Stir in 1/4 l milk, 1/4 l water, and stock. Bring to a boil and simmer for about 5 minutes, then season to taste. Drain the pineapple and halve the rings. Wash and slice the tomatoes. Drain and mash the potatoes. Stir in 200 ml milk and 1 tablespoon of fat. Season the puree with salt. Spread into a large, greased baking dish. Arrange the meat, pineapple, and tomatoes on top in a shingle-like pattern. Pour the sauce over the onions and grate the cheese over the top. Bake in a preheated oven (top/bottom heat: 200°C, fan: 175°C, gas mark 3) for 20-25 minutes. Serve with a chilled rosé wine.